Fette Sau means “fat pig” in German. And fat pig happens to be a great name for a BBQ place. This one looks great, designwise and foodwise. If you’re in Brooklyn, go check this one out. I haven’t been, and I think it just opened, but next time I’m in Brooklyn, I’m so here. I’m a sucker for good design and good food.
Not since the original Long Island City Pearson’s, perhaps, has a location been as ideally suited for barbecue as Williamsburg’s Fette Sau. Kim and Joe Carroll, owners of the inimitable beer bar Spuyten Duyvil, had been scouting locations for their second venture when they learned that Tony & Sons, the auto-body repair shop across the street, was renting out part of its fenced-in lot and cinderblock building. The couple preserved the shop’s industrial vibe, outfitting the driveway with picnic tables and the wood-beamed, cement-floored interior with phonograph-horn light fixtures and stools fashioned from John Deere tractor seats.
The centerpiece, though, is the Southern Pride gas-and-wood-fired smoker capable of slow-cooking 700 pounds of meat at a time. An avid backyard barbecuer, Joe eschews regional styles, finding inspiration in local ingredients like Italian fennel sausage from a nearby butcher, and his own proprietary panela-and-espresso-based spice rub. (New York Magazine)
354 Metropolitan Ave., Brooklyn, NY 11211
nr. Havemyer St.